Yamada cast iron wok on one side (thickness 1.2 mm) 36 cm ATY9136 (Japan import/package and manual are written in Japan)

This wok is really nicely made. Using machines and not one guy with a hammer, but a skilled dude did a really good job. Low carbon steel which can be worked and definitely not cast iron. Cast Iron would be delicate that thin, so it is a lot better being steel. Very light for a pan of that size. No English instructions for seasoning the pan. But that is easy enough. Clean the pan. Heat it up to blue it. Add oil. Cook something cheap and throw it out, as that first batch will have a metallic taste to it. After that use normally. Leave with a little oil on it if it is not in frequent use. I'd buy another. Good pan. Works on any type of stove. You will need a wok adapter for flat cook tops. Several types inexpensively available on Amazon.